Spanish Garlic Shrimp Bowl

with sofrito sauce and zucchini

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Shellfish

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Zucchini
  • 2 Green Onion
  • 2 Garlic Clove
  • 1 Red Bell Pepper
  • ¾ cup Jasmine Rice
  • 2 oz. Sofrito Sauce
  • 1 tsp. Creole Seasoning
  • Info
    8 oz. Shrimp

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    494
  • Carbohydrates
    76g
  • Fat
    11g
  • Protein
    24g
  • Sodium
    1603mg

Recipe Steps

Before You Cook

  • 1

    Prepare The Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. (Time: :48) Mince garlic

  • 2

    Cook The Rice

    "Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and fluff with green onion bottoms and a pinch of salt and pepper. Set aside. While rice cooks, cook vegetables"

  • 3

    Cook The Vegetables

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and red bell peppers to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes. Add zucchini and creole seasoning and cook 3-4 minutes. Reserve pan; no need to wipe clean. (End of step.)

  • 4

    Cook The Shrimp

    Season shrimp with ¼ tsp salt and a pinch of pepper. In the same pan heat 1 tsp. olive oil over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, add garlic and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Stir in sofrito sauce and 1 TB of water. Heat through.

  • 5

    Finish The Dish

    Plate dish as pictured on front of card, topping dish with green onion tops. Bon appétit!

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